Vegan Potato Skins
Servings:6 people
Vegan potato skins are a classic, crowd-pleaser and the perfect appetizer for any occasion. Seasoned and baked until crisp, they're filled with smoky tofu bacon and cheese. Serve with green onion and sour cream and watch them disappear! This recipe is easily made gluten-free, nut-free and/or oil-free.
Ingredients
- 3 pounds russet potatoes - medium-size, about 6 oz. each
- 1 Tablespoon oil, optional
- 1 ¾ teaspoons homemade "steak" seasoning (recipe below) - or your favorite seasoning blend
- 5 ounces vegan shredded cheddar - 1 rounded cup; see Notes for oil-free option
- ¾ cup vegan bacon crumbles (recipe below) - see Notes for other option
- chopped green onion - or chives
- vegan sour cream - see Notes for recipe links
Seasoning blend:
- ½ teaspoon each sea salt and black pepper
- ¼ teaspoon each garlic powder, onion powder, dried thyme, and smoked paprika
Tofu bacon:
- oil for frying
- ⅓ block super firm or extra firm tofu - about 5 ounces
- 3 Tablespoons tamari - or soy sauce if GF isn't needed
- 3 Tablespoons maple syrup
- 1 Tablespoon nutritional yeast
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon liquid smoke
- black pepper
Instructions
For the tofu bacon:
- Crumble the tofu and pat dry with paper towels. Preheat a saute pan over medium heat, and add just enough oil to coat the bottom. When the oil is hot, add the crumbled tofu and cook undisturbed for a few minutes. Adjust the heat if necessary so the oil doesn't burn.
- Stir and continue to cook the tofu crumbles until lightly golden. Whisk together the remaining ingredients and add to the pan, stirring and continuing to break up the tofu into small crumbles. Cook for another minute or two, then remove from heat.
For the potato skins:
- Preheat oven to 420°F. Wash and scrub the potatoes. Pat dry and prick each one several times with a fork. Rub with oil and bake for about 45 minutes (depending on size of the potatoes). I like to place the potatoes directly on the oven racks; feel free to use a baking sheet if that's easier. The potatoes are done when soft and easily pierced with a knife.
- Let the potatoes cool for 15 minutes. In a small bowl mix together the seasoning blend. Cut potatoes in half length-wise, and use a spoon to carefully scoop out the potato flesh, leaving about ¼-inch shell. (Save the flesh for another recipe, like mashed potatoes.)
- Rub the bottoms of the potato skins with half of the spice mixture, and place cut-side down on a baking sheet. Reduce the oven temp to 400°F and bake for 7 to 8 minutes or until they look crispier. Remove from the oven, flip, and sprinkle the tops with the remaining seasoning. Bake for another 5 to 7 minutes.
- While the potatoes are in the oven, combine the shredded cheese and 1 tablespoon water in a bowl. Microwave in 20 to 25 second intervals, stirring in between, until melted (or heat it on the stovetop).
- Remove potatoes from oven and top each one with cheese and vegan bacon bits. Bake for another 4 to 5 minutes or until the skins look sufficiently crispy and the cheese and bacon are hot. Serve immediately with vegan sour cream, ranch, or dill dressing, and green onion.
Notes
Oil-free option: Replace the tofu bacon and store-bought cheese with my meltable vegan mozzarella and these bacon bits (reduce the bake time slightly so they're chewier instead of crisp).
Sour cream alternatives: Both of these are oil-free and nut-free - vegan ranch dressing and creamy dill dressing. To make a thicker dip, simply reduce the liquid just a touch.
Nutrition info will vary depending on the amount and types of toppings used.
Nutrition
Calories: 185kcal
